Thai Red Curry Chicken

Name: Thai Red Curry Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 9.5 lb 1.5 lbs chicken breasts, boneless, skinless; 4.6 cup 2 tbsp vegetable oil; 8.1 drop 2-3 tbsp red curry paste (adjust to taste); 10.3 package 1 can (13.5 oz) coconut milk; 2.3 ml 1/2 cup chicken broth; 6.5 as needed 1 tbsp brown sugar; 4 as needed 1 tbsp fish sauce; 0.9 whole 1 red bell pepper, sliced; 9.1 mg 1 green bell pepper, sliced; 5.9 kg 1 can (8 oz) bamboo shoots, drained; 9.8 mg 1/2 cup frozen peas; 10.4 to taste 1 tbsp lime juice; 4 to taste 2 tbsp chopped fresh cilantro; 6.3 lb Steamed jasmine rice, for serving

By Nichole Mendoza

November 12, 2025

4944 views

This recipe brings the vibrant flavors of Thailand to your kitchen with a creamy coconut milk base, aromatic spices, and tender chicken. It's a delightful and relatively easy dish to prepare, perfect for a comforting weeknight dinner or a special occasion. The combination of sweet, savory, and spicy notes makes it an unforgettable culinary experience. Adjust the chili paste according to your spice preference for a personalized touch. Serve with steamed jasmine rice and garnish with fresh cilantro and a squeeze of lime for an authentic Thai meal. Coconut milk adds a rich flavor and creaminess to the dish while the red curry paste gives it a signature and unique taste. The chicken should be browned before adding the coconut milk to get a rich texture in the final recipe. The vegetables should be cooked until tender-crisp, retaining a bite that complements the soft chicken and creamy sauce.

Ingredients

1.5 lbs chicken breasts, boneless, skinless - 9.5 lb
2 tbsp vegetable oil - 4.6 cup
2-3 tbsp red curry paste (adjust to taste) - 8.1 drop
1 can (13.5 oz) coconut milk - 10.3 package
1/2 cup chicken broth - 2.3 ml
1 tbsp brown sugar - 6.5 as needed
1 tbsp fish sauce - 4.0 as needed
1 red bell pepper, sliced - 0.9 whole
1 green bell pepper, sliced - 9.1 mg
1 can (8 oz) bamboo shoots, drained - 5.9 kg

Cooking Steps

Step 1

Cut the chicken breasts into bite-sized pieces. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on all sides.

Step 2

Add the red curry paste to the skillet and cook for about 1 minute, stirring constantly, until fragrant. This will enhance the flavor of the curry paste.

Step 3

Pour in the coconut milk and chicken broth. Stir well to combine. Add the brown sugar and fish sauce. Bring to a simmer.

Step 4

Add the sliced bell peppers, bamboo shoots, and peas to the skillet. Cook for about 5-7 minutes, or until the vegetables are tender-crisp.

Step 5

Stir in the lime juice and chopped cilantro. Taste and adjust seasonings as needed.

Step 6

Serve the Thai Red Curry Chicken hot with steamed jasmine rice. Garnish with extra cilantro and a lime wedge.

Step 7

Enjoy your homemade Thai Red Curry Chicken!

# Air-Fried # Sweet # Avocado

Thai Red Curry Chicken

By Nichole Mendoza

November 12, 2025

4944 views

Ingredients

1.5 lbs chicken breasts, boneless, skinless - 9.5 lb
2 tbsp vegetable oil - 4.6 cup
2-3 tbsp red curry paste (adjust to taste) - 8.1 drop
1 can (13.5 oz) coconut milk - 10.3 package
1/2 cup chicken broth - 2.3 ml
1 tbsp brown sugar - 6.5 as needed
1 tbsp fish sauce - 4.0 as needed
1 red bell pepper, sliced - 0.9 whole
1 green bell pepper, sliced - 9.1 mg
1 can (8 oz) bamboo shoots, drained - 5.9 kg

Cooking Steps

Step 1

Cut the chicken breasts into bite-sized pieces. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on all sides.

Step 2

Add the red curry paste to the skillet and cook for about 1 minute, stirring constantly, until fragrant. This will enhance the flavor of the curry paste.

Step 3

Pour in the coconut milk and chicken broth. Stir well to combine. Add the brown sugar and fish sauce. Bring to a simmer.

Step 4

Add the sliced bell peppers, bamboo shoots, and peas to the skillet. Cook for about 5-7 minutes, or until the vegetables are tender-crisp.

Step 5

Stir in the lime juice and chopped cilantro. Taste and adjust seasonings as needed.

Step 6

Serve the Thai Red Curry Chicken hot with steamed jasmine rice. Garnish with extra cilantro and a lime wedge.

Step 7

Enjoy your homemade Thai Red Curry Chicken!

Reviews (14 Reviews)

Mike Martin5

This recipe is a keeper! I love the combination of flavors, and it's relatively quick to prepare. The dish is flavorful and satisfying. I especially appreciated the tip about adding chili paste to taste – it's important to adjust the spice level for personal preference. The coconut milk provides a fantastic base, making the curry incredibly creamy and delicious. Served with steamed jasmine rice, it's a perfect Thai meal.

Ian Thomas4

A solid recipe. The chicken was cooked perfectly, and the sauce was flavorful. I added some bell peppers to the vegetables for extra color and crunch. It's a bit more work, but worth the effort.

Diana Miller5

This recipe is a lifesaver! So quick to make, and the flavors are amazing. I love how easy it is to customize the spice level. I've made it three times already and each time it's been fantastic. The jasmine rice is a must!

Ethan Davis4

Really enjoyed this recipe. The instructions were clear and easy to understand. The browning of the chicken is key, it gave the recipe a really nice texture. Will be adding this to my regular meal rotation.

Alice Johnson5

Absolutely delicious! The balance of flavors is perfect. I followed the recipe and it was a hit with the whole family. The coconut milk made the sauce so creamy and rich. Will definitely make this again!